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Run 300* ish for 4-5 hours, wrap in butcher paper for another hr then start probing on the hr for next 2 hrs then every 30 minutes, when probes tender let it rest 1.5-2 hrs, slice n enjoy. oughta take 6-8 hrs cook time plus rest.

Next brisket I do will be hot and fast. Plan to set it between 300-330 and let it roll till it's tender. I will probably use a defuser too, usually I don't. I vote for hot and fast!!!

+1 for the above. I use a diffuser on mine and would not go back to smoking a brisket without one.

Another option would be to go low and slow and after the stall, wrap in foil and finish in the oven at about 275 or so. By the end of the stall, the brisket will have absorbed all the smoke it is going to effectively. Turn it over fat cap up when you wrap and put it in the oven. Then probe as usual through the foil untill it probes like "buttah". I have done several like that and they all wound up great.

I did a bludawg brisket this weekend. 300 deg, cooked on UDS, KBB and Oak chunks, 14 lb brisket, cooked for 4 hours, wrapped, cooked another 2 hours. Probed clean and like butter. Let rest for 2 hours in foil inside an insulated blanket. start cutting into that puppy when it gets down to about 160.

+1 for the above. I use a diffuser on mine and would not go back to smoking a brisket without one.

Another option would be to go low and slow and after the stall, wrap in foil and finish in the oven at about 275 or so. By the end of the stall, the brisket will have absorbed all the smoke it is going to effectively. Turn it over fat cap up when you wrap and put it in the oven. Then probe as usual through the foil untill it probes like "buttah". I have done several like that and they all wound up great.

Blessings,
Omar

People don't like to hear "put it in the oven" because it dosen't sound verry bbqish but after it's wrapped all you need is a heat source. No smokre will ever penatrate reynolds foil so you might as well make it a little easier on yourself and put it in the oven. The only thing is people might start licking your stove!!!

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Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Reliefwww.operationbbqrelief.com#detroitporkmafia
BBQ Person of the Year 2013

I have a UDS that will stay fired up for at least 17 hours at 225-245.

I have a 15lb UDSA Prime brisket in my refrigerator.

Low and Slow will take about 20-22 hours, which is longer than I have run the UDS.

I can fuel up my "Old Leaky" to finish the last 3-6 hours OR I can try a mid-cook basket swap (difficult since I don't have a second basket) OR I can go H&F.

If I go H&F, what temp and how long?

OR should I go low and slow?

Thank you in advance for your support.

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.

*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

This one I did last weekend was in your temp range on a UDS. Panned til 160, foiled til probe tender, rested (wrapped in a cooler) just over 1 hour before slicing. 12 hours total, and it could have probably have been "done" sooner, just being picky.

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GuerryPit Beeatch for Team MunchkinAvatar by Northwest BBQ"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

What others said. But as far as only having one basket and needing to add coals, just use your chimney to light another batch or two and add them to your basket. Pulling the grate and meat out for a minute to access the basket won't kill ya.